1 ½sticksunsalted cold buttercut into ½ tablespoon portions
2large egg yolks
1teaspoonvanilla extract
Almond Filling
10ouncesalmond paste
⅔cupgranulated sugar
½stickunsalted butterroom temperature
4large eggsroom temperature
1teaspoonvanilla extract
Assembly
¾cupraspberry jam
Instructions
Shortbread
Combine the flour, sugar, and salt. Cut in the butter. Mix in the yolks and vanilla until combined. The dough should clump together when squeezed.
Pat into a greased 11 x 15" pan. Bake at 350F for 15 minutes until set and cream colored. Cool.
Almond Filling
Place the almond paste in a medium bowl. Add the sugar in a steady stream and mix until crumbly and combined. Mix in the butter until combined. Add the eggs 1 at a time and beat well after each. Mix in the vanilla.
Assembly
Spread the jam over the crust. Spread the filling over the jam. Bake at 350F for 30-35 minutes until almond filling looks set and is just firm.